We are reposting this recipe because summer is here and so is all the delicious corn. I love corn, I love corn on the grill and I especially love this Roasted Corn Chowder recipe. It’s such a great way to use up all that corn, and plus corn chowder is the best kind of chowder. Please give this recipe a go!
♥ TeriHelloooo! It has been so freaking hot in Los Angeles the past few weeks it makes me angry to think about it. I have been lucky enough to have a break in work where I have some days off in a row. It’s weird though; I don’t know what to do with myself with all this free time. I have primarily been spending it drinking iced coffee in bed and powering through seasons and seasons of the West Wing. That show is good! Another show that I know everyone including myself loves in Breaking Bad. Did you see the second to last episode (I think) where the lawyer brings the bank lady BACON BANANA COOKIES?!?! We have a recipe for that. You should check it out. Anyway, what shows have you all been watching that maybe I am missing? I need better TV in my life.

When I am not watching TV, I am thinking about how much I hate this weather, and how much I want it to rain and be cold. I have been pining for scarves, wool coats, socks, and soups. Nothing is better in cold weather than a really bomb bowl of soup. Summer is almost over and I have to say I am so not sad to see it go. To celebrate the end of summer coming, we have Roasted Corn Chowder for you. It’s probably my favorite kind of soup ever in the entire world.
♥ Teri

Directions:
1. Place 1/2 corn plus both cobs into a medium pot with the stock and simmer for 40 minutes. Remove cobs, puree until smooth and strain. Place corn infused stock back into the pot and set aside.
2. In a large pot render bacon, about 4 to 5 minutes. Remove from pan and drain onto paper towels.
3. Drain all but 1 tablespoon grease from pan, add olive oil and sauté onions, garlic, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to soften. Stir in remaining corn kernels and season with salt and pepper.
4. Sprinkle vegetables with flour and stir for about 3 minutes. Continue to stir while adding the tequila to avoid any lumps forming. Next add the stock until fully incorporated. Allow the mixture to come to a hard simmer, about 5 minutes, or until the mixture thickens.
5. Reduce the heat to medium-low and stir in the herbs followed by the lime juice. Season with salt and pepper.
6. Stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, extra lime wedges and serve.

What a beautiful post! The pictures are gorgeous and I love a good chowder :) We have random weather in London so my take on it is, eat whatever whenever – and a soupy dish is the ultimate comfort food :)

Holy BananaBaconBomb it has been SO HOT here in LA!!! I swear, my chapsticks melt on my nightstand, and my chocolate chips are just one big block in the cabinet!!! Ice cream for Wow, this soup looks great, I feel like corn season is always over before I know it, and Im always grasping to extend it. I think this soup would freeze (sans cheese) beautifully! Also, there’s a new food truck in town called Corn Heaven. Tried it?!

This corn chowder is awesome – I love all the different flavors you’ve infused into one dish and the color is amazing… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

I with you on this heat wave! It puts me in a bad mood. And I’ve been wearing a ponytail every day for about a month now. Aargh. I didn’t move to San Diego for heat and humidity! However, I’m excited to try the chowder and cookie recipes! Yum! Thanks for sharing!

This looks so darn good! Ummm, embarrassed to admit this, but how do you roast corn on the cob? Also, I’d love to make this for my IL’s, but they don’t drink. What can I sub for the tequila? I have all the stuff to make it, but need to get the bacon and cheese. Mmmmmm! I’m revvvved up and ready to roast! TIA!

You don’t have to worry about them not being drinkers. It’s not enough to get them drunk, it is more for flavour. I would think, I’ve used captain Morgan spiced rum in my spaghetti sauce and it cooks off the alcohol but tastes delish.

I want to live in a place that has roasted poblanos! And where I can actually look forward to cold weather! Over here we are supposed to be coming into the “coolest” time of the year, but the heat is inescapable. What can I say…equatorial belt living!

No worries! You can roast corn in a 350 degree oven (with the husks on) for about 20-30 minutes. For a bit of that char color and flavor I like to remove the husks and place them on a hot grill or grill pan for a minute or two on each side, before cutting the kernels off the husk and using!

You know what would be great? If you could do a curried corn chowder. They have a delicious version Paradise Bakery and I have been trying for years to recreate it at home to no avail (my versions are always flavorless or waaayyy to spicy). I would be forever indebted if you would give it a shot!

Did anyone else find this recipe incredibly spicy? I doubled the recipe because it looked so good; therefore I roasted 4 fresh poblanos peppers on the grill. I following the recipe exactly and when I served it to my family it was inedible due to the spiciness (we are a family who likes spicy food too). Help did I do something wrong?!

I just made this tonight. Absolutely delicious! Love the pepper in it. I got to use the potatoes, celery, organo, and garlic from the garden. I should freeze some corn broth to cut the time in half to make this. Yum! Thanks for sharing this recipe!!

Made this today and it was AWESOME! My husband said it was THE BEST soup he’s ever had. I didn’t have the cobs to simmer because I roast & freeze a lot of corn when it’s on sale but the results were just as delicious!

Just finished making this and let me tell you…..sooo good! Dont want to share. As with everything, this seemed hard the first time, but im sure will be easier from now on. I will be making this all winter! Byw..omitted celery and added carrots. Yum.

It was rainy, windy, and cold all day today. My husband works outside and called me today at his lunch hour and asked if I could make some soup for dinner because he was cold and wet. So I went on the hunt for the perfect soup recipe and I found this one, and it didn’t disappoint! We found a new cold weather comfort food, even my 7 and 9 year-olds wolfed it down, and they are SUPER picky. I did take a couple of short cuts, first, I bought a bag of Hampton Hills frozen roasted corn with cilantro and lime, and a bag of roasted red and yellow peppers. I added half of the bag of corn to the stock and let it simmer for about 30 minutes, then followed directions as written. The frozen roasted peppers were perfect for the soup, nice and smoky. I served the soup with grilled sharp cheddar cheese sandwiches. I can’t wait to eat the leftovers for lunch tomorrow.

I made this soup tonight and it was a big hit with my husband. I did not have poblano peppers so I used two chipotle peppers instead. I also substituted evaporated milk for the cream. Excellent recipe. Thank you for posting it.

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